Prep 10 mins
Cook 0 mins
A super easy stand-in for traditional key lime pie. Slightly altered from the version posted on Serious Eats (http://www.seriouseats.com/recipes/2011/07/10-minute-lime-cracker-pie-recipe.html). Squeezing the limes can be a chore, but you can always skip it by buying fresh lime juice.
- 2 (14 ounce) cans sweetened condensed milk
- 1 pint heavy cream
- 3⁄4 cup lime juice, plus
- 1 tablespoon lime zest, from 8 limes
- 70 Ritz crackers (about 35 crackers per sleeve)
- Combine condensed milk and heavy cream in a large bowl.
- Add lime juice and whisk until thickened, about 1 minute.
- Spread 1 cup filling on bottom of deep-dish pie plate.
- Top with single layer of Ritz crackers.
- Repeat, alternating layers of filling and crackers until pie plate is full. Finish with a layer of filling. For that layer, mix half of the lime zest into the "batter".
- Sprinkle with the remaining grated lime zest.
- Refrigerate overnight. Keep refrigerated until serving.
- Note: Original recipe called for 1/2 cup juice but I found it better with more. I also only needed 6 limes to provide the juice I needed. Club crackers can stand-in for Ritz.
Mandy! You genius. I get all the flavors and satisfaction of a key lime pie, but with only a quarter of the work and time spent. I actually like this version better - the salty hit you get from the crackers is right up my alley. Thanks so much for posting!
Thank you, Mandy! In the past I designated Key Lime Pie as a "weekend only" dessert due to time limitations. I love that I can have the flavor of one of my favorite pies in just 10 minutes. Great idea!
Wow! My dad is a huge key lime pie guy and makes them often. But who has all that time? This is my go-to when I'm craving that refreshingly sweet bite but don't want to put in all the effort. Well done, Mandy!